Quinoa and Bulgur Tabbouleh Salad

Feb 22, 2007

Think the words "healthy food" are code for "bland and boring"? Think again. This good-for-you gourmet recipe from the Culinary Institute of America is so sumptuous and simple, you'll never settle for less than healthy fare again.

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Yields:
8

Ingredients

1 1/2
c.
bulgur

6
c.
water

1 1/2
c.
quinoa

6
c.
tomatoes

1 1/2
c.
parsley

1
c.
scallions

1/4
c.
mint

1
c.
extra virgin olive oil

1/2
c.
lemon juice

2
tsp.
salt

2
tsp.
ground black pepper

Directions

Place the bulgur in a mixing bowl. Add 3 cups of boiling water; cover and allow to soak until the water has absorbed and the grains are tender, about 30 minutes. Drain excess water if necessary.

In a separate saucepot, bring 3 cups of water to a boil. Stir in the quinoa; cover, reduce heat to low, and allow to simmer until the liquid has absorbed, about 15 to 20 minutes.

In a large mixing bowl, combine the bulgur and quinoa with the chopped tomatoes, parsley, scallions, and mint.

In a small mixing bowl, whisk together the oil, lemon juice, salt, and pepper. Pour over the mixed grains and toss well to coat.

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